Curriculum
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- 65 Weeks
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Food Allergies and Allergen Management
Food Allergies and Allergen Management
Food allergies are a critical food safety issue and must be managed with extreme care. For individuals with food allergies, consuming even a very small amount of an allergen can cause a serious reaction, which in some cases may be life-threatening. Effective allergen management is therefore an essential part of food safety and a legal responsibility for food businesses in the United Kingdom.
explains
This page explains what food allergies are, why allergen control is so important, and how food handlers can reduce the risk of allergenic contamination through safe working practices and clear communication.
What Is a Food Allergy?
A food allergy occurs when the body’s immune system reacts abnormally to a particular food protein. When a person with a food allergy eats or comes into contact with that food, their immune system treats it as a threat and releases chemicals that cause an allergic reaction.
Allergic reactions
Allergic reactions can range from mild to severe. Mild symptoms may include itching, rashes, swelling of the lips or face, and stomach discomfort. Severe reactions, known as anaphylaxis, can cause difficulty breathing, a sudden drop in blood pressure, loss of consciousness, and can be fatal if not treated immediately. There is no cure for food allergies, so strict avoidance of allergens is the only way to prevent reactions.
Legal Responsibilities for Allergen Control
In the UK, food businesses are legally required to provide accurate allergen information to consumers. This applies to all food, including pre-packed, pre-packed for direct sale, and non-prepacked foods such as meals served in restaurants or takeaways.
Providing incorrect or unclear allergen information can have serious consequences, including severe allergic reactions, legal action, fines, and reputational damage. Food handlers must never guess when asked about allergens. If information is not certain, it must be checked before food is served.
Common Food Allergens
UK food law identifies 14 major allergens that must be clearly declared when used as ingredients. These allergens are responsible for the majority of allergic reactions and must be managed carefully in all food businesses.
The 14 recognised allergens are:
- Cereals containing gluten (such as wheat, barley, and rye)
- Crustaceans (for example prawns, crab, and lobster)
- Eggs
- Fish
- Peanuts
- Soybeans
- Milk
- Nuts (including almonds, hazelnuts, walnuts, cashews, and others)
- Celery
- Mustard
- Sesame seeds
- Sulphur dioxide and sulphites
- Lupin
- Molluscs (such as mussels, oysters, and squid)
Food handlers must be familiar with these allergens and understand where they may be present in ingredients, sauces, dressings, and pre-prepared foods.
Allergenic Contamination and Cross-Contact
Allergenic contamination, often referred to as cross-contact, occurs when an allergen is unintentionally transferred to a food that is not meant to contain it. This can happen at any stage of food handling and is one of the most common causes of allergen-related incidents.
Examples of allergenic cross-contact include using the same utensils for allergen and non-allergen foods, sharing fryers, storing allergen ingredients next to other foods, or failing to clean surfaces properly. Hands, cloths, chopping boards, and equipment are all common sources of cross-contact.
Preventing allergenic contamination requires strict separation, effective cleaning, and clear procedures
Preventing allergenic contamination requires strict separation, effective cleaning, and clear procedures
Safe Allergen Management Practices
Good allergen management begins with awareness and organisation.
Key practices include
- Knowing which allergens are present in all ingredients and dishes
- Keeping accurate and up-to-date ingredient and allergen information
- Storing allergen ingredients separately and clearly labelled
- Using separate utensils and equipment where possible
- Cleaning and sanitising surfaces and equipment thoroughly
- Washing hands before preparing allergen-free meals
When preparing food for a customer with an allergy, extra care must be taken. This may include preparing the food in a separate area, using clean equipment, and ensuring that no allergenic ingredients are nearby.
Communication and Staff Training
Clear communication is essential for effective allergen control. Front-of-house staff must communicate allergen information accurately to customers and pass details clearly to the kitchen. Kitchen staff must understand the importance of following allergen procedures without exception.
All staff should receive allergen training appropriate to their role. Training helps ensure that everyone understands the seriousness of food allergies, the risks involved, and the correct procedures to follow. Refresher training should be provided regularly and whenever menu items or ingredients change.
Responding to Allergen Incidents
Despite precautions, incidents can still occur. Food businesses should have procedures in place for responding to allergen-related incidents. If a customer reports an allergic reaction, this must be taken seriously and acted upon immediately. Emergency services should be contacted if symptoms are severe.
Incidents
Incidents should be recorded and investigated to identify what went wrong and how similar issues can be prevented in the future. Learning from incidents is an important part of continuous improvement in food safety.